Ingredients

Part of the capsicum family, chillies come in scores of varieties and colours (from green…

finger-sized piece fresh root ginger, peeled and roughly chopped

8 garlic clove, peeled

400g can cherry tomatoes

750g golden caster sugar

250ml red wine vinegar

Method

Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.

Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn’t catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard – refrigerate once opened.

Tip

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Tip

Great christmas presents

These jars make lovely hamper gifts, Just label your jars with storage instructions so your friends and family can get the best out of their gift, then pack into boxes with other chilli-themed items such as chilli-chocolate covered almonds from Kshocolat (£3.95/80g tin, available from Waitrose), and packets of chilli seeds (southdevonchillifarm.co.uk)

We all just loved this recipe, in fact I'm about to make my second batch just one week after the first. I have to confess though that I made half the amount just in case we weren't keen. Silly me!

I went looking for a chilli jam recipe after my husband tried some at our local eatery after they ran out of mint sauce (yes it does go with lamb). My son-in-law is convinced it would make a good ice-cream topping too. I couldn't find a version in the shops so thought I would make my own and whilst it's not the same consistency as the pub one it's every bit as nice.

I didn't read the recipe properly and carefully and neatly chopped the peppers only to find you blitz them in a processor. So this batch should take half the time.

Great recipe. I made it for family and friends for christmas and they have all put in requests for more. I use it with melted cheese and ham in tortilla layers toasted in a dry pan, add it to homemade burgers, anything I want to add a sweet kick to!

Oh boy this is good!!! The first online recipe that I've ever done that has been 100% success. As other people have said, it took alot longer for the sauce to thicken, probably two hours. I used a selection of different chillis for a nice blend. All I can say is Wow! Thankyou so much! Will be making loads more!!

Nando's has sent me searching for chilli jam so I'm going to make this. Do you think it will matter if I use lazy garlic, lazy chilli and lazy ginger as I find them really easy to use and keep them in the cupboard for use with all manner of cooking

I LOVE chilli jam and found this recipe to taste the best and closest to jars of ready-made I used to get.My only quibble is that it does take longer than suggested to thicken if you're using a big saucepan! I've made 2 batches now and the 2nd time I boiled it longer but still not long enough as it's a tiny bit runny...Overall it's a brilliant recipe and the most delicious addition to any meal. Make loads because if you're like us, you'll get through it very quickly!

The first time I made it this was for a family get together - all four jars disappeared through the course of the evening - either eaten or taken away by my kids! What a success! I have since made this recipe countless times and everyone raves over it. I made it for a shooting party with pheasant pasties - nothing came back! It also works with mixed peppers although the colour isn't so good. Thankyou for such a wonderful recipe.

This sauce/jam was fantastic, especially with cheese. I doubled up the quantities and gave it away as christmas presents. Within days I had family and friends phoning me asking for more. They even took it to family buffets! My boyfriends sister doesnt like spicy food but loved it with soft cheese on toast.I changed the recipe slightly as I found it too spicy - I added about a cup of forest honey and a bit more sugar towards the end. The last bit I have left is hidden in the fridge away from addicted family and friends!! I will definately make it again, I will just have to pursuade my mum to let me borrow her jam pan again!

I made this as soon as I saw the recipe - to sell in my deli. Sadly, I can't keep up with demand! I've got people virtually threatening me if I don't make some more quickly, so thank you so much - It's been a runaway success. The only annoying thing personally is that I'm allergic to peppers, so haven't had the opportunity to sample it. Customers are adding it to mayonnaise, sauces, gravy and finding all manner of ways to use it in their cooking. So, once again, a massive thank you on behalf of Rawtenstall!

Hi, I made this recipe just before Christmas to give to my friends as part of their Christmas presents, I also kept a jar for myself. My friends and I thoroughly enjoyed the jam and they enjoyed it so much that they have asked me for the recipe so that they can make it too. I must say it took just over 2 hours to get sticky, despite using the exact ingredients and method specified and cooking the jam in Le Creuset, oval 29cm cocotte. The jam tastes very nice, spicy and has a beautiful colour and it goes well with cheese as well as cold meat... enjoy !

Wow - what great jam! Flavours and colours are amazing and its so easy to make. I made 5 small jars but will definately make more soon. I used 10 fairly big red chillies and the heat is just right (but I do enjoy hot food!)

I had the same problem with it not thickening. The second time I made it I strained the mulch of chilli/peppers, as well as the cherry tomatoes, but it was still too runny. I still ended up having to partially strain it at the end. But the flavour is so good I would still make it again.

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Questions (21)

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